In a dry skillet over medium heat, toast the cumin seeds, coriander seeds, black mustard seeds, and fenugreek seeds until fragrant, about 3-4 minutes. Stir frequently to avoid burning.

Toast the Spices

Transfer the toasted seeds to a spice grinder or mortar and pestle. Grind until you achieve a fine powder.

Grind the Spices

In a bowl, combine the ground spice mixture with turmeric powder, chili powder, garam masala, and salt. Mix well until all spices are evenly distributed.

Mix with Ground Spices

Transfer the mixed spices to a clean, dry jar or spice container. Seal tightly and store in a cool, dark place.

Store the Masala Dabba

Cumin seeds

dishoom masala dabba

Recipe information

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